With Jack Frost nipping at our noses (yes, I am in the Holiday spirit!),the hubby and the girls haven’t been feeling too well. Even with my pickiest eaters, they only want one thing: SOUP. I mean who doesn’t like a nice, hot bowl of soup when you’re not feeling too well or on a cold, winter today? Helloooo, it’s the ultimate comfort food! Especially chicken noodle soup! Yup, that’s right chicken noodle soup and it’s super easy to make! My Grandmother would make this all throughout winter, so this soup definitely brings back memories.
Hubs and I have made this amazing soup twice in the last month. First we used the carcass of a delicious roasted organic chicken. Then, of course, we followed that up with our Thanksgiving turkey carcass (also, organic and yes, I swear it DOES make a difference). The carcass of a delicious roasted organic chicken. I told Hubs that if chicken noodle soup could be gourmet, then this would be it.
Try this recipe and let me know what you think.
HINT: Even my 2-year-old is eating this soup daily. She’s addicted.
Best Healthy Chicken (or Turkey) Noodle Soup Ever
- 1 chicken or turkey carcass (preferably organic)
- 6 cups chicken broth, homemade broth or veggie broth
- 1 1/2 coarse sea salt tsp salt
- 1/2 teaspoon pepper
- 1 onion
- 6 carrots, cleaned and sliced
- 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch
- thick pieces (can replace with 2 stalks of celery, but fennel adds a much more exotic flavor)
- 1 stalk of celery chopped
- 1/2 teaspoon fresh dill
- 1 bunch of fresh thyme
- Ka-me Japanese curly noodles cooked (or your favorite healthy pasta or rice)
- Place broth, water, salt, pepper, onion, 2 carrots, 1 fennel bulb, dill and thyme carcass into a pot.
- Bring to a boil then simmer at least 2 hours.
- Using a cheese cloth strainer, pour soup over and into another pot.
- Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup.
- Discard the rest of the bones and cooked veggies.
- Add the remaining 4 carrots and fennel to the soup along with 1 stalk of celery
- Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
- Put cooked noodles into the pot and serve!
TIP: I like to top mine w/ a few shakes of herbs de provence rather than add too much salt.
Tell us, what soup do your kids enjoy?